parma prosciutto wrapped around belgium endive, stuffed with goat cheese, sun dried tomato and pignoli nuts
assorted fresh roasted vegetables with fresh ricotta cheese
saute of broccoli rabe and sweet sausage in garlic and olive oil
crispy, tender calamari with a spicy pomodoro sauce
grilled scallops drizzled with a port wine reduction on a warm faro salad
prince edward island mussels pan sauteed with a spicy pomodoro sauce
chef gennaro's famous meatballs topped with "sunday gravy" served around a bed of iceberg lettuce dressed with lemon and extra virgin olive oil
jumbo grilled shrimp served over a warm bean salad with olive oil, lemon and fresh herbs
escarole leaf wrapped around fresh prosciutto and fresh mozzarella finished with a drizzle of balsamic reduction and extra virgin olive oil
clams simmered with garlic, lemon and white wine
littleneck clams on the shell topped with onions, peppers and bacon finished with white wine and extra virgin olive oil
breaded mozzarella gently fried with a light pomodoro sauce
an assortment of italian cheeses, dry cured meats, olives and peppers over a bed of field greens, drizzled with extra virgin olive oil
handpicked maryland lump crabmeat served chilled with cocktail sauce
fresh mozzarella, tomato and roasted peppers dressed with basil and olive oil
eggplant rolled with parma prosciutto, mozzarella and ricotta cheeses finished with pomodoro sauce
baby greens, hearts of palm, tomato and roasted peppers simply dressed with extra virgin olive oil and aged balsamic vinegar
classic caesar with romaine, slivered parmigiano and croutons in our own caesar dressing
oven-roasted beets cooked to perfection, served with gorgonzola and pears tossed with extra virgin olive oil
grilled pork chops with sweet and hot peppers, onions and fried potatoes
porterhouse veal chop layered with parma prosciutto, mozzarella cheese and asparagus
grilled new york strip smothered with onions and mushrooms
seared rare accompanied with wasabi and soy sauce
boneless chicken breast, rolled with parma prosciutto, mozzarella, pignoli nuts and spinach, finished with tomato, mushroom gorgonzola cream sauce
breaded center cut pork chops topped with arugula, fresh mozzarella and tomato chutney
new york strip souteed with capers and italian olives, finished in a light oregano pomodoro sauce over linguine
chef gennaro's signature dish grilled certified angus beef tenderloin topped with portabella mushrooms and picked lobster meat, finished with gorgonzola cream sauce
grilled atlantic salmon topped with a mustard-caper cream sauce over cappelini pasta
egg-battered chilean sea bass simply served over a bed of fresh spinach
grilled swordfish with pesto cream and pignoli nuts over cappellini
shrimp, clams, scallops, calamari and mussels in a pomodoro sauce over cappelini
medallions of veal, layered with parma prosciutto, mozzarella and peas finished with a sherry demi-glaze
chicken cutlet topped with pomodoro sauce, fresh mozzarella and parmigiano reggiano over linguini
rigatoni folded in a vodka cream sauce
house-made potato dumplings dressed with pomodoro sauce and fresh mozzarella
picked lobster meat in a pink cream sauce tossed with egg noodles
classic "sunday gravy" with meatballs over pappardelle pasta
rhode island little neck clams over linguine, served red or white
little pasta purses filled with pears, parmigiano reggiano and ricotta, finished in a brown butter sage sauce
house made pasta pillows prepared with sauce of the day
"the classic" egg noodles folded with parmigiano reggiao cream sauce
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.